|Tender little earthy nuggets of potatoey goodness.|
This is the fourteenth installment in my ongoing series of favorite potato recipes. This one (like most of them, honestly) is very easy. It’s so easy in fact that I won’t even trouble with an itemized recipe as I do with most of my posts on the OMNIVOROUS blog.
These cute little “pee wee” potatoes are just a variety of small yellow potato, like a tiny Yukon gold about a half-inch in diameter. I love gold taters; they’re nicely balanced with good starch content and yet they’re waxy enough to have a pleasant creaminess on the tongue when you eat them. These little guys have a thin skin that is just tensile enough to contain the wondrous potatoey goodness within. I love how that almost “pop” when you bite into them!
I cooked this batch in a fair amount of rendered bacon fat. I keep a little ramekin of bacon grease in the fridge, adding to it every time I cook a few strips. While still hot I strain the hot bacon fat of any solids and put it into a heat-proof dish, usually a large ceramic ramekin. It’ll keep for several weeks in the refrigerator. I really love the smokey, sweet, and well, porky flavor that bacon fat imparts to dishes and it’ll heat to a very high temperature, making it ideal for sauteeing or skillet-cooking.
I think it used to be quite common to save rendered bacon fat, back in the devil-may-care days before the common folk learned of dreaded cholesterol. Keeping in mind what we know now, I don’t often pull out leftover bacon fat, but on occasions like this I do. I find it perfect with these tasty, tiny potatoes.
|Pee wees are basically small Yukon golds.|
So, in cooking these potatoes I first pre-heated the oven to 400 degrees F. I heated a non-stick skillet over high heat and when it just started smoking I added three tablespoons of bacon fat. I added about a pound of pee wee potatoes and threw in a handful of chopped onion and about a quarter cup of minced cilantro & chives, mixed. I seasoned them with a generous amount of salt and pepper.
I brown them in the skillet for about ten minutes, until they started to brown in spots. I popped the whole pan in the oven and cooked them for about 25 minutes. When they were finished the pee wees were tender, the skins were a little wrinkly, and the onions charred and a little chewy. The end result — fantastic!!
|The thin skin get wrinkly in some places and charred in others.|
|These pee wees were perfect!|
I ate these potatoes with some aged NY strips, a killer salad, and some lovely broccoli.
Earlier Episodes of the Potato Chronicles:
Perfect Peruvian Purple Potatoes
Buttery Boiled Baby Red Potatoes:
Sweet Potato Chips:
Crispy Hash Brown Cake with Provolone:
Garlic & Lemongrass Home Fries:
Baked Mashed Potato Casserole: